CN108703332A - A kind of garlic cellulose product and preparation method thereof - Google Patents
A kind of garlic cellulose product and preparation method thereof Download PDFInfo
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- CN108703332A CN108703332A CN201810568705.1A CN201810568705A CN108703332A CN 108703332 A CN108703332 A CN 108703332A CN 201810568705 A CN201810568705 A CN 201810568705A CN 108703332 A CN108703332 A CN 108703332A
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- garlic
- preparation
- disinfection
- rice
- lower temperature
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- 235000004611 garlic Nutrition 0.000 title claims abstract description 158
- 238000002360 preparation method Methods 0.000 title claims abstract description 25
- 239000001913 cellulose Substances 0.000 title claims abstract description 14
- 229920002678 cellulose Polymers 0.000 title claims abstract description 14
- 238000004519 manufacturing process Methods 0.000 title description 8
- 244000245420 ail Species 0.000 title 1
- 240000002234 Allium sativum Species 0.000 claims abstract description 157
- 238000004659 sterilization and disinfection Methods 0.000 claims description 54
- 238000004140 cleaning Methods 0.000 claims description 22
- 230000001954 sterilising effect Effects 0.000 claims description 14
- 238000005360 mashing Methods 0.000 claims description 10
- 239000002775 capsule Substances 0.000 claims description 8
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 6
- GVJHHUAWPYXKBD-UHFFFAOYSA-N (±)-α-Tocopherol Chemical compound OC1=C(C)C(C)=C2OC(CCCC(C)CCCC(C)CCCC(C)C)(C)CCC2=C1C GVJHHUAWPYXKBD-UHFFFAOYSA-N 0.000 claims description 4
- 229920002472 Starch Polymers 0.000 claims description 4
- 239000003963 antioxidant agent Substances 0.000 claims description 4
- 230000003078 antioxidant effect Effects 0.000 claims description 4
- 235000006708 antioxidants Nutrition 0.000 claims description 4
- 239000007884 disintegrant Substances 0.000 claims description 4
- 235000003599 food sweetener Nutrition 0.000 claims description 4
- 238000003801 milling Methods 0.000 claims description 4
- 239000008107 starch Substances 0.000 claims description 4
- 235000019698 starch Nutrition 0.000 claims description 4
- 239000003765 sweetening agent Substances 0.000 claims description 4
- 238000011049 filling Methods 0.000 claims description 3
- BQENDLAVTKRQMS-SBBGFIFASA-L Carbenoxolone sodium Chemical compound [Na+].[Na+].C([C@H]1C2=CC(=O)[C@H]34)[C@@](C)(C([O-])=O)CC[C@]1(C)CC[C@@]2(C)[C@]4(C)CC[C@@H]1[C@]3(C)CC[C@H](OC(=O)CCC([O-])=O)C1(C)C BQENDLAVTKRQMS-SBBGFIFASA-L 0.000 claims description 2
- IMQLKJBTEOYOSI-GPIVLXJGSA-N Inositol-hexakisphosphate Chemical compound OP(O)(=O)O[C@H]1[C@H](OP(O)(O)=O)[C@@H](OP(O)(O)=O)[C@H](OP(O)(O)=O)[C@H](OP(O)(O)=O)[C@@H]1OP(O)(O)=O IMQLKJBTEOYOSI-GPIVLXJGSA-N 0.000 claims description 2
- IMQLKJBTEOYOSI-UHFFFAOYSA-N Phytic acid Natural products OP(O)(=O)OC1C(OP(O)(O)=O)C(OP(O)(O)=O)C(OP(O)(O)=O)C(OP(O)(O)=O)C1OP(O)(O)=O IMQLKJBTEOYOSI-UHFFFAOYSA-N 0.000 claims description 2
- UEDUENGHJMELGK-HYDKPPNVSA-N Stevioside Chemical compound O([C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1O[C@]12C(=C)C[C@@]3(C1)CC[C@@H]1[C@@](C)(CCC[C@]1([C@@H]3CC2)C)C(=O)O[C@H]1[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O1)O)[C@@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O UEDUENGHJMELGK-HYDKPPNVSA-N 0.000 claims description 2
- 229930006000 Sucrose Natural products 0.000 claims description 2
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims description 2
- 244000269722 Thea sinensis Species 0.000 claims description 2
- 229930003427 Vitamin E Natural products 0.000 claims description 2
- 229960002252 carbenoxolone sodium Drugs 0.000 claims description 2
- 235000015203 fruit juice Nutrition 0.000 claims description 2
- WIGCFUFOHFEKBI-UHFFFAOYSA-N gamma-tocopherol Natural products CC(C)CCCC(C)CCCC(C)CCCC1CCC2C(C)C(O)C(C)C(C)C2O1 WIGCFUFOHFEKBI-UHFFFAOYSA-N 0.000 claims description 2
- BJHIKXHVCXFQLS-UYFOZJQFSA-N keto-D-fructose Chemical compound OC[C@@H](O)[C@@H](O)[C@H](O)C(=O)CO BJHIKXHVCXFQLS-UYFOZJQFSA-N 0.000 claims description 2
- 239000000314 lubricant Substances 0.000 claims description 2
- 238000002156 mixing Methods 0.000 claims description 2
- 235000002949 phytic acid Nutrition 0.000 claims description 2
- 239000000467 phytic acid Substances 0.000 claims description 2
- 229940068041 phytic acid Drugs 0.000 claims description 2
- 150000008442 polyphenolic compounds Chemical class 0.000 claims description 2
- 235000013824 polyphenols Nutrition 0.000 claims description 2
- 239000011734 sodium Substances 0.000 claims description 2
- 229910052708 sodium Inorganic materials 0.000 claims description 2
- 229940013618 stevioside Drugs 0.000 claims description 2
- OHHNJQXIOPOJSC-UHFFFAOYSA-N stevioside Natural products CC1(CCCC2(C)C3(C)CCC4(CC3(CCC12C)CC4=C)OC5OC(CO)C(O)C(O)C5OC6OC(CO)C(O)C(O)C6O)C(=O)OC7OC(CO)C(O)C(O)C7O OHHNJQXIOPOJSC-UHFFFAOYSA-N 0.000 claims description 2
- 235000019202 steviosides Nutrition 0.000 claims description 2
- 235000019165 vitamin E Nutrition 0.000 claims description 2
- 229940046009 vitamin E Drugs 0.000 claims description 2
- 239000011709 vitamin E Substances 0.000 claims description 2
- FYYHWMGAXLPEAU-UHFFFAOYSA-N Magnesium Chemical compound [Mg] FYYHWMGAXLPEAU-UHFFFAOYSA-N 0.000 claims 1
- 235000021355 Stearic acid Nutrition 0.000 claims 1
- 239000011777 magnesium Substances 0.000 claims 1
- 229910052749 magnesium Inorganic materials 0.000 claims 1
- QIQXTHQIDYTFRH-UHFFFAOYSA-N octadecanoic acid Chemical compound CCCCCCCCCCCCCCCCCC(O)=O QIQXTHQIDYTFRH-UHFFFAOYSA-N 0.000 claims 1
- OQCDKBAXFALNLD-UHFFFAOYSA-N octadecanoic acid Natural products CCCCCCCC(C)CCCCCCCCC(O)=O OQCDKBAXFALNLD-UHFFFAOYSA-N 0.000 claims 1
- 239000008117 stearic acid Substances 0.000 claims 1
- JDLKFOPOAOFWQN-VIFPVBQESA-N Allicin Natural products C=CCS[S@](=O)CC=C JDLKFOPOAOFWQN-VIFPVBQESA-N 0.000 abstract description 14
- JDLKFOPOAOFWQN-UHFFFAOYSA-N allicin Chemical compound C=CCSS(=O)CC=C JDLKFOPOAOFWQN-UHFFFAOYSA-N 0.000 abstract description 14
- 235000010081 allicin Nutrition 0.000 abstract description 14
- XUHLIQGRKRUKPH-GCXOYZPQSA-N Alliin Natural products N[C@H](C[S@@](=O)CC=C)C(O)=O XUHLIQGRKRUKPH-GCXOYZPQSA-N 0.000 abstract description 3
- XUHLIQGRKRUKPH-UHFFFAOYSA-N S-allyl-L-cysteine sulfoxide Natural products OC(=O)C(N)CS(=O)CC=C XUHLIQGRKRUKPH-UHFFFAOYSA-N 0.000 abstract description 3
- XUHLIQGRKRUKPH-DYEAUMGKSA-N alliin Chemical compound OC(=O)[C@@H](N)C[S@@](=O)CC=C XUHLIQGRKRUKPH-DYEAUMGKSA-N 0.000 abstract description 3
- 235000015295 alliin Nutrition 0.000 abstract description 3
- 239000000203 mixture Substances 0.000 abstract description 3
- 241000209094 Oryza Species 0.000 description 52
- 235000007164 Oryza sativa Nutrition 0.000 description 52
- 235000009566 rice Nutrition 0.000 description 52
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 20
- OSVXSBDYLRYLIG-UHFFFAOYSA-N dioxidochlorine(.) Chemical compound O=Cl=O OSVXSBDYLRYLIG-UHFFFAOYSA-N 0.000 description 16
- 238000001035 drying Methods 0.000 description 13
- 244000223014 Syzygium aromaticum Species 0.000 description 12
- 235000016639 Syzygium aromaticum Nutrition 0.000 description 12
- 239000002002 slurry Substances 0.000 description 12
- 230000000694 effects Effects 0.000 description 10
- 239000004155 Chlorine dioxide Substances 0.000 description 8
- 235000019398 chlorine dioxide Nutrition 0.000 description 8
- 239000000843 powder Substances 0.000 description 8
- 238000000926 separation method Methods 0.000 description 8
- 241000894006 Bacteria Species 0.000 description 7
- 238000005516 engineering process Methods 0.000 description 6
- 229940029982 garlic powder Drugs 0.000 description 5
- 238000011161 development Methods 0.000 description 4
- 239000003651 drinking water Substances 0.000 description 4
- 235000020188 drinking water Nutrition 0.000 description 4
- 238000005538 encapsulation Methods 0.000 description 4
- 239000007788 liquid Substances 0.000 description 4
- 238000000034 method Methods 0.000 description 4
- 238000012856 packing Methods 0.000 description 4
- 229940023462 paste product Drugs 0.000 description 4
- 239000004033 plastic Substances 0.000 description 4
- 231100000241 scar Toxicity 0.000 description 4
- 238000007789 sealing Methods 0.000 description 4
- 201000010099 disease Diseases 0.000 description 3
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 3
- 238000012545 processing Methods 0.000 description 3
- 235000013399 edible fruits Nutrition 0.000 description 2
- 238000000605 extraction Methods 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 238000009434 installation Methods 0.000 description 2
- HQKMJHAJHXVSDF-UHFFFAOYSA-L magnesium stearate Chemical compound [Mg+2].CCCCCCCCCCCCCCCCCC([O-])=O.CCCCCCCCCCCCCCCCCC([O-])=O HQKMJHAJHXVSDF-UHFFFAOYSA-L 0.000 description 2
- 230000002265 prevention Effects 0.000 description 2
- 238000003860 storage Methods 0.000 description 2
- 241000304531 Allium macrostemon Species 0.000 description 1
- LEVWYRKDKASIDU-QWWZWVQMSA-N D-cystine Chemical compound OC(=O)[C@H](N)CSSC[C@@H](N)C(O)=O LEVWYRKDKASIDU-QWWZWVQMSA-N 0.000 description 1
- 241001465754 Metazoa Species 0.000 description 1
- NINIDFKCEFEMDL-UHFFFAOYSA-N Sulfur Chemical compound [S] NINIDFKCEFEMDL-UHFFFAOYSA-N 0.000 description 1
- 239000005864 Sulphur Substances 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 230000000844 anti-bacterial effect Effects 0.000 description 1
- 238000007068 beta-elimination reaction Methods 0.000 description 1
- 238000005842 biochemical reaction Methods 0.000 description 1
- 238000006243 chemical reaction Methods 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- 229960003067 cystine Drugs 0.000 description 1
- 230000000857 drug effect Effects 0.000 description 1
- 235000013373 food additive Nutrition 0.000 description 1
- 239000002778 food additive Substances 0.000 description 1
- 238000003306 harvesting Methods 0.000 description 1
- 235000019359 magnesium stearate Nutrition 0.000 description 1
- 230000004060 metabolic process Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 239000002245 particle Substances 0.000 description 1
- 230000001766 physiological effect Effects 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 239000013049 sediment Substances 0.000 description 1
- 238000007873 sieving Methods 0.000 description 1
- 239000011593 sulfur Substances 0.000 description 1
- 229910052717 sulfur Inorganic materials 0.000 description 1
- 238000009777 vacuum freeze-drying Methods 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/01—Instant products; Powders; Flakes; Granules
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/02—Dehydrating; Subsequent reconstitution
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/17—General methods of cooking foods, e.g. by roasting or frying in a gaseous atmosphere with forced air or gas circulation, in vacuum or under pressure
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Chemical & Material Sciences (AREA)
- Polymers & Plastics (AREA)
- Food Science & Technology (AREA)
- Nutrition Science (AREA)
- Health & Medical Sciences (AREA)
- Mycology (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The present invention relates to a kind of garlic cellulose products and preparation method thereof.Preparation method includes the following steps：Garlic is beaten, is placed within 1h at 15~35 DEG C；Then vacuum dehydrating at lower temperature is handled, forming.The present invention can be sufficiently reserved the effective active composition in garlic, and alliin and allinase in garlic is made largely to be converted into allicin, promote the economic value of product；Preparation flow is simple simultaneously, is not necessarily to complex operations condition or complex device, is more easy to industrialization promotion.
Description
Technical field
The present invention relates to food processing technology fields, more particularly, to a kind of garlic cellulose product and preparation method thereof.
Background technology
In recent years, garlic industry is developed, and increases the income of peasant, improves local economy level.But, it produces
The development of industry be unable to do without the support of science and technology and leads.
Garlic is not easy to store due to its physiological property, and garlic is in harvest less than will germinate after two months.And with science and technology
Horizontal development, cold chain technology are widely applied, and developing for Cold Chain Logistics industry solves what garlic stored and transported
Problem." cold chain " while necessary requirement for also becoming garlic foreign exchange earning.
For a long time, China garlic is based on raw material and primary product processing, Shandong family more than 100 of She Suan enterprises, but really
Only more than 10 families with certain working ability.Garlic product is salable to have its source in its highly important health-care effect, so
Garlic trade is not the real outlet of Chinese garlic industry, should actively be adjusted the product mix, reinforce the research of deep processed product with
Exploitation, this is to avoid risk, and ensures the main path of garlic industry development.Garlic deep processed product processing and utilization degree is low at present,
Price fluctuation is violent between leading to garlic year, seriously constrains the development of garlic industry.
In view of this, special propose the present invention.
Invention content
The first object of the present invention is to provide a kind of preparation method of garlic cellulose product, which can be sufficiently reserved
Effective active composition in garlic, and alliin and allinase in garlic is made largely to be converted into allicin, promote product
Economic value；Preparation flow is simple simultaneously, is not necessarily to complex operations condition or complex device, is more easy to industrialization promotion.
The second object of the present invention is to provide a kind of garlic cellulose product, and there is the garlic cellulose product excellent health care to imitate
Fruit has treatment and prevention effect, and long shelf-life to enterogastric diseases, three height, heavy cold, is easy transport and storage.
In order to achieve the goal above, the present invention provides following technical schemes：
A kind of preparation method of garlic cellulose product, includes the following steps：
Garlic is beaten, is placed within 1h at 15~35 DEG C；Then vacuum dehydrating at lower temperature is handled, forming.
The three key steps of the preparation method of the present invention are mashing, room temperature, vacuum dehydrating at lower temperature.This three step is to carry
It takes allicin and retains its active core procedure.
Specifically, mashing makes alliin in Garlic cell and allinase release, and contacts with each other, at 15~35 DEG C
In a period of placing 1h, biochemical reaction occurs for the two, forms a kind of cunning liquid-allicin.And vacuum dehydrating at lower temperature can be protected
The activity for staying allicin retains its physiological action.
Garlic is known as very strong bactericidal effect, it enter human body after can react with the cystine of bacterium generate crystalloid sink
It forms sediment, destroys the SH bases in sulphur amino biology necessary to bacterium, the metabolism of bacterium is made to get muddled, to breed and give birth to
It is long.
Allicin at high temperature heat, with the extension of time, Allicin Content is on a declining curve, the higher garlic of temperature
Cellulose content declines faster.When temperature is less than or equal to 80 DEG C, Allicin Content declines slower in 15min, when temperature is higher than
At 80 DEG C, the rate that allicin is destroyed is greatly speeded up.The thermal instability of allicin at high temperature, it may be possible to due to allicin
Molecule is easy to that β elimination reactions occur, and causes disulfide bonds, and then reaction of decomposing, and generates sulfur-containing compound.
It can be seen that the present invention has not only successfully extracted allicin, but also remains its activity, therefore it is worth allicin
Product nutritive value is high, and health-care effect becomes apparent from, and has treatment and prevention effect to enterogastric diseases, three height, heavy cold, and
Long shelf-life is easy transport and storage.
Method made above can also be further improved, specific as follows to improve drug effect.
Preferably, the condition of the vacuum dehydrating at lower temperature is：25~35 DEG C, vacuum degree -0.08MPa~-0.06MPa, 30
~60min.
Vacuum dehydrating at lower temperature can largely retain the activity of allicin, another aspect phase compared to high-temperature extraction or drying
Than vacuum freeze drying, yield is big, at low cost.
The temperature of vacuum dehydrating at lower temperature is arbitrary value within the scope of 25~35 DEG C or arbitrarily changes small range, such as 25
DEG C, 26 DEG C, 27 DEG C, 28 DEG C, 29 DEG C, 30 DEG C, 31 DEG C, 32 DEG C, 33 DEG C, 34 DEG C, 35 DEG C or 25 DEG C~26 DEG C, 26 DEG C~29
DEG C, 30 DEG C~32 DEG C, 33 DEG C~35 DEG C etc..
It is highly preferred that the condition of the vacuum dehydrating at lower temperature is：25~35 DEG C, vacuum degree -0.07MPa~-0.06MPa,
40~60min.
Preferably, described after the mashing is placed as：
It is placed within 1h at 15~25 DEG C.
Preferably, further include before the mashing：
Peeling, sterilization, cleaning.
Preferably, further include milling after the vacuum dehydrating at lower temperature and before the forming.
Milling is convenient for setting, in addition, in order to improve the uniformity of product after milling, it is proposed that sieving removes excessive particle.
Preferably, described to be configured to：Tabletting or filling capsule.
Preferably, the tabletting is：The magnesium stearate that 1~2wt% is added is used as lubricant, feeding tablet press machine pressure after mixing
Piece.
Preferably, the tabletting is to be pressed into arbitrary shape, such as rectangular, round, oval or animals shaped etc..
Preferably, sweetener, antioxidant is also added after the vacuum dehydrating at lower temperature and before the forming thereto
With it is one or more in disintegrant.
Preferably, the sweetener is one or more in white sugar, brown sugar, fruit juice, stevioside and Carbenoxolone Sodium.
Preferably, the antioxidant is one or more in citric acid, vitamin E, tea polyphenols and phytic acid.
Preferably, the disintegrant is one or more in starch, sodium carboxymethyl starch and low substituted cellulose.
To sum up, compared with prior art, invention achieves following technique effects：
(1) high efficiency extraction goes out the allicin of high activity from garlic, and the food article to look good, smell good and taste good is made；
(2) long shelf-life of gained garlic cellulose product, at least guarantees the quality 12 months under room temperature；
(3) food additive is free of, is eaten healthier；
(4) there is significant health-care efficacy, especially have to enterogastric diseases, three height, heavy cold and significantly treat and prevent effect
Fruit；
(5) convenient：Instant bagged；
(6) preparation method can carry out at normal temperatures and pressures, and flow is simple, not be related to complex device, therefore easily
Industrialization promotion.
Specific implementation mode
Technical scheme of the present invention is clearly and completely described below in conjunction with specific implementation mode, but ability
Field technique personnel will be understood that following described embodiments are some of the embodiments of the present invention, instead of all the embodiments,
It is merely to illustrate the present invention, and is not construed as limiting the scope of the invention.Based on the embodiments of the present invention, the common skill in this field
The every other embodiment that art personnel are obtained without making creative work belongs to the model that the present invention protects
It encloses.The person that is not specified actual conditions in embodiment, carries out according to conventional conditions or manufacturer's recommended conditions.Agents useful for same or instrument
Production firm person is not specified, is the conventional products that can be obtained by commercially available purchase.
Embodiment 1
A kind of preparation method of garlic products, includes the following steps：
(1) garlic is cut off
Garlic collet is sliced off with knife, and the garlic for slicing off collet is subjected to garlic clove separation；
Garlic clove after separation is dried, is sterilized；
(2) machine beats skin
Garlic clove after drying is sterilized, which pours into peeling machine, peels；
Garlic rice after decortication is screened, the garlic rice huller screen for damaging or have scar is elected；
It carries out disinfection when intact garlic rice is transported to disinfection；
(3) disinfection by ultraviolet light
The tiling of garlic rice is carried out disinfection under ultraviolet light, disinfection duration 2 hours；Cleaning and sterilizing is carried out after disinfection by ultraviolet light；
(4) cleaning and sterilizing
Service sink is rinsed with water totally first before cleaning, then is killed with the chlorine dioxide disinfection liquid of 150~200pm
Bacterium；
By the garlic rice after disinfection by chlorine dioxide between logistics mouth is transferred to cleaning, it is put into service sink in batches, opens drinking water
Switch, it is artificial to rub garlic rice with the hands, after garlic rice is all dipped into inside water, service sink drainage switch is opened, adjusts water inlet switch, is kept
Water in service sink is peace and quiet.After first batch of garlic rice wash clean is pulled out, second batch is placed into, cycle carries out successively, until all garlics
Rice has all cleaned work；
Garlic rice after cleaning is put into plastic crate, the water on garlic rice is drained；
(5) garlic rice is beaten
Garlic rice after disinfection is put into pulverizer and crushes mashing；
Garlic slurry is put into sterile disk, progress is evenly laid out, 10min is placed at 15~20 DEG C, tiling thickness is according to raw
Production standard；
(6) low temperature drying
Garlic slurry after tiling is put into low temperature drier and carries out low temperature drying：25~35 DEG C, vacuum degree -0.08MPa~-
0.06MPa, 30~60min.
(7) disinfection
Garlic slurry become after low-temperature treatment garlic it is dry after, by the dry sterilization that carries out disinfection of garlic；
(8) garlic is dry beats powder
Garlic after disinfection is done, pulverizer is put into and crushes dozen powder；
(9) it shapes
Garlic powder is put into tablet press machine or capsule filling machine, is fabricated into garlic tabletting；
(10) it bottles
According to the specification for sale of garlic tabletting and capsule, garlic tabletting is subjected to bottling encapsulation, and Paste Product trade mark；
(11) it cases
According to packing case specification, garlic tabletting or capsule are subjected to vanning joint sealing.
Embodiment 2
A kind of preparation method of garlic products, includes the following steps：
(1) garlic is cut off
Garlic collet is sliced off with knife, and the garlic for slicing off collet is subjected to garlic clove separation；
Garlic clove after separation is dried, is sterilized；
(2) machine beats skin
Garlic clove after drying is sterilized, which pours into peeling machine, peels；
Garlic rice after decortication is screened, the garlic rice huller screen for damaging or have scar is elected；
It carries out disinfection when intact garlic rice is transported to disinfection；
(3) disinfection by ultraviolet light
The tiling of garlic rice is carried out disinfection under ultraviolet light, disinfection duration 2 hours；Cleaning and sterilizing is carried out after disinfection by ultraviolet light；
(4) cleaning and sterilizing
Service sink is rinsed with water totally first before cleaning, then is killed with the chlorine dioxide disinfection liquid of 150~200pm
Bacterium；
By the garlic rice after disinfection by chlorine dioxide between logistics mouth is transferred to cleaning, it is put into service sink in batches, opens drinking water
Switch, it is artificial to rub garlic rice with the hands, after garlic rice is all dipped into inside water, service sink drainage switch is opened, adjusts water inlet switch, is kept
Water in service sink is peace and quiet.After first batch of garlic rice wash clean is pulled out, second batch is placed into, cycle carries out successively, until all garlics
Rice has all cleaned work；
Garlic rice after cleaning is put into plastic crate, the water on garlic rice is drained；
(5) garlic rice is beaten
Garlic rice after disinfection is put into pulverizer and crushes mashing；
Garlic slurry is put into sterile disk, progress is evenly laid out, 10min is placed at 15~20 DEG C, tiling thickness is according to raw
Production standard；
(6) low temperature drying
Garlic slurry after tiling is put into low temperature drier and carries out low temperature drying：25~35 DEG C, vacuum degree -0.08MPa~-
0.06MPa, 30~60min.
(7) disinfection
Garlic slurry become after low-temperature treatment garlic it is dry after, by the dry sterilization that carries out disinfection of garlic；
(8) garlic is dry beats powder
Garlic after disinfection is done, pulverizer is put into and crushes dozen powder；
(9) it by garlic powder and other additives, is sufficiently mixed () according to regulation ratio；
(10) it shapes
Garlic powder is put into tablet press machine bottle placer, is fabricated into garlic tabletting；
(11) it bottles
According to the specification for sale of garlic tabletting, garlic tabletting is subjected to bottling encapsulation, and Paste Product trade mark；
(12) it cases
According to packing case specification, garlic tabletting or capsule are subjected to vanning joint sealing.
Embodiment 3
A kind of preparation method of garlic products, includes the following steps：
(1) garlic is cut off
Garlic collet is sliced off with knife, and the garlic for slicing off collet is subjected to garlic clove separation；
Garlic clove after separation is dried, is sterilized；
(2) machine beats skin
Garlic clove after drying is sterilized, which pours into peeling machine, peels；
Garlic rice after decortication is screened, the garlic rice huller screen for damaging or have scar is elected；
It carries out disinfection when intact garlic rice is transported to disinfection；
(3) disinfection by ultraviolet light
The tiling of garlic rice is carried out disinfection under ultraviolet light, disinfection duration 2 hours；Cleaning and sterilizing is carried out after disinfection by ultraviolet light；
(4) cleaning and sterilizing
Service sink is rinsed with water totally first before cleaning, then is killed with the chlorine dioxide disinfection liquid of 150~200pm
Bacterium；
By the garlic rice after disinfection by chlorine dioxide between logistics mouth is transferred to cleaning, it is put into service sink in batches, opens drinking water
Switch, it is artificial to rub garlic rice with the hands, after garlic rice is all dipped into inside water, service sink drainage switch is opened, adjusts water inlet switch, is kept
Water in service sink is peace and quiet.After first batch of garlic rice wash clean is pulled out, second batch is placed into, cycle carries out successively, until all garlics
Rice has all cleaned work；
Garlic rice after cleaning is put into plastic crate, the water on garlic rice is drained；
(5) garlic rice is beaten
Garlic rice after disinfection is put into pulverizer and crushes mashing；
Garlic slurry is put into sterile disk, progress is evenly laid out, 20min is placed at 25~30 DEG C, tiling thickness is according to raw
Production standard；
(6) low temperature drying
Garlic slurry after tiling is put into low temperature drier and carries out low temperature drying：25~30 DEG C, vacuum degree -0.07MPa~-
0.06MPa, 30min.
(7) disinfection
Garlic slurry become after low-temperature treatment garlic it is dry after, by the dry sterilization that carries out disinfection of garlic；
(8) garlic is dry beats powder
Garlic after disinfection is done, pulverizer is put into and crushes dozen powder；
(9) it shapes
Garlic powder is put into tablet press machine installation, is fabricated into garlic tabletting；
(10) it bottles
According to the specification for sale of garlic tabletting, garlic tabletting is subjected to bottling encapsulation, and Paste Product trade mark；
(11) it cases
According to packing case specification, garlic tabletting or capsule are subjected to vanning joint sealing.
Embodiment 4
A kind of preparation method of garlic products, includes the following steps：
(1) garlic is cut off
Garlic collet is sliced off with knife, and the garlic for slicing off collet is subjected to garlic clove separation；
Garlic clove after separation is dried, is sterilized；
(2) machine beats skin
Garlic clove after drying is sterilized, which pours into peeling machine, peels；
Garlic rice after decortication is screened, the garlic rice huller screen for damaging or have scar is elected；
It carries out disinfection when intact garlic rice is transported to disinfection；
(3) disinfection by ultraviolet light
The tiling of garlic rice is carried out disinfection under ultraviolet light, disinfection duration 2 hours；Cleaning and sterilizing is carried out after disinfection by ultraviolet light；
(4) cleaning and sterilizing
Service sink is rinsed with water totally first before cleaning, then is killed with the chlorine dioxide disinfection liquid of 150~200pm
Bacterium；
By the garlic rice after disinfection by chlorine dioxide between logistics mouth is transferred to cleaning, it is put into service sink in batches, opens drinking water
Switch, it is artificial to rub garlic rice with the hands, after garlic rice is all dipped into inside water, service sink drainage switch is opened, adjusts water inlet switch, is kept
Water in service sink is peace and quiet.After first batch of garlic rice wash clean is pulled out, second batch is placed into, cycle carries out successively, until all garlics
Rice has all cleaned work；
Garlic rice after cleaning is put into plastic crate, the water on garlic rice is drained；
(5) garlic rice is beaten
Garlic rice after disinfection is put into pulverizer and crushes mashing；
Garlic slurry is put into sterile disk, progress is evenly laid out, and 1h is placed at 15~20 DEG C, and tiling thickness is marked according to production
It is accurate；
(6) low temperature drying
Garlic slurry after tiling is put into low temperature drier and carries out low temperature drying：30~35 DEG C, vacuum degree -0.08MPa~-
0.07MPa, 60min.
(7) disinfection
Garlic slurry become after low-temperature treatment garlic it is dry after, by the dry sterilization that carries out disinfection of garlic；
(8) garlic is dry beats powder
Garlic after disinfection is done, pulverizer is put into and crushes dozen powder；
(9) it shapes
Garlic powder is put into tablet press machine installation, is fabricated into garlic tabletting；
(10) it bottles
According to the specification for sale of garlic tabletting, garlic tabletting is subjected to bottling encapsulation, and Paste Product trade mark；
(11) it cases
According to packing case specification, garlic tabletting or capsule are subjected to vanning joint sealing.
Finally it should be noted that：The above embodiments are only used to illustrate the technical solution of the present invention., rather than its limitations；To the greatest extent
Present invention has been described in detail with reference to the aforementioned embodiments for pipe, it will be understood by those of ordinary skill in the art that：Its according to
So can with technical scheme described in the above embodiments is modified, either to which part or all technical features into
Row equivalent replacement；And these modifications or replacements, various embodiments of the present invention technology that it does not separate the essence of the corresponding technical solution
The range of scheme.
Claims (10)
1. a kind of preparation method of garlic cellulose product, which is characterized in that include the following steps：
Garlic is beaten, is placed within 1h at 15~35 DEG C；Then vacuum dehydrating at lower temperature is handled, forming.
2. preparation method according to claim 1, which is characterized in that the condition of the vacuum dehydrating at lower temperature is：25~35
DEG C, vacuum degree -0.08MPa~-0.06MPa, 30~60min.
3. preparation method according to claim 1, which is characterized in that the condition of the vacuum dehydrating at lower temperature is：25~35
DEG C, vacuum degree -0.07MPa~-0.06MPa, 40~60min.
4. preparation method according to claim 1, which is characterized in that be placed as described in after the mashing：
It is placed within 1h at 15~25 DEG C.
5. preparation method according to claim 1, which is characterized in that further include before the mashing：
Peeling, sterilization, cleaning.
6. preparation method according to claim 1, which is characterized in that after the vacuum dehydrating at lower temperature and the forming
Further include milling before.
7. preparation method according to claim 1, which is characterized in that described to be configured to：Tabletting or filling capsule.
8. preparation method according to claim 7, which is characterized in that the tabletting is：The stearic acid of 1~2wt% is added
Magnesium is sent into tabletting machine as lubricant after mixing.
9. according to claim 1-8 any one of them preparation methods, which is characterized in that after the vacuum dehydrating at lower temperature and institute
It is also added thereto before stating forming one or more in sweetener, antioxidant and disintegrant；
Preferably, the sweetener is one or more in white sugar, brown sugar, fruit juice, stevioside and Carbenoxolone Sodium；
Preferably, the antioxidant is one or more in citric acid, vitamin E, tea polyphenols and phytic acid；
Preferably, the disintegrant is one or more in starch, sodium carboxymethyl starch and low substituted cellulose.
10. a kind of garlic cellulose product, which is characterized in that be made using claim 1-9 any one of them preparation methods.
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| CN201810568705.1A CN108703332A (en) | 2018-06-05 | 2018-06-05 | A kind of garlic cellulose product and preparation method thereof |
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Family
ID=63870470
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Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1155393A (en) * | 1995-04-24 | 1997-07-30 | 兰州大学 | A kind of garlic product and its process |
| KR20020007817A (en) * | 2000-07-19 | 2002-01-29 | 안국현 | manufacturing process of processed garlic |
| CN101338329A (en) * | 2008-08-28 | 2009-01-07 | 山东省巨野晨农天然产物有限公司 | Method for preparing garlicin from garlic |
-
2018
- 2018-06-05 CN CN201810568705.1A patent/CN108703332A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1155393A (en) * | 1995-04-24 | 1997-07-30 | 兰州大学 | A kind of garlic product and its process |
| KR20020007817A (en) * | 2000-07-19 | 2002-01-29 | 안국현 | manufacturing process of processed garlic |
| CN101338329A (en) * | 2008-08-28 | 2009-01-07 | 山东省巨野晨农天然产物有限公司 | Method for preparing garlicin from garlic |
Non-Patent Citations (2)
| Title |
|---|
| 朱艳华: "《药物制剂技术》", 31 January 2013, 中国轻工业出版社 * |
| 范青生: "《保健食品配方原理与依据》", 31 January 2007, 中国医药科技出版社 * |
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